Baked vegie & prosciutto frittatas
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Time to make:
30 mins (Hands-on time: 5 mins, Cooking time: 25 mins)
$3.10 per serve
(at time of publication)
Full ingredients list:
100g thinly sliced prosciutto
3 cups leftover roast vegetables, chopped
1 small red capsicum, chopped
1 cup grated reduced-fat tasty cheese
6 cups mixed salad leaves, to serve
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 160°C. Grease a 6–hole extra-large muffin pan with olive oil. Line each hole with a slice of prosciutto.
2 Combine the roast vegetables, capsicum and half of the cheese in a large bowl. Season well with cracked black pepper. Divide the vegetable mixture between the muffin holes in the pan.
3 Place eggs in a large bowl or jug and whisk until smooth. Pour egg evenly over the vegetable mixture in the pan. Scatter each with remaining cheese. Bake for 20–25 minutes.
4 Serve individual fritattas, warm or cold, with a side salad dressed with balsamic and olive oil.
About this recipe
First published: October 2019